BETH’S CHEESY PIZZA PASTA BAKE RECIPE
1 lb (450 g) Gluten-Free Pasta (Brown Rice/Quinoa)
3 links Italian Chicken Sausage
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) Italian seasoning
½ cup (75 g) diced white onion
1 carrot, diced
1 celery stalk diced
30 oz (950 ml) plain tomato sauce
1 garlic clove minced
1 tsp (5 ml) salt
freshly cracked pepper to taste
8 oz (230 g) low-fat mozzarella cheese
1 tbsp (15 ml) freshly chopped parsley
1 tbsp (15 ml) red pepper flakes, served along side (Optional!)
Cook pasta according to package directions.
Meanwhile, in a large sautee pan heat 1 tbsp olive oil in a pan, brown sausage until cooked through. Drain onto a plate lined with paper towel.
In a large pot heat the second tablespoon of oil in a pan. Sautee onion, carrot and celery until tender, 5-8 minutes. Add tomato sauce and garlic and 1 tsp salt and pepper to taste.
Drain pasta and add to the sauce pot. Toss to coat, transfer mixture into a Revol Anything Pan casserole dish. Top with cheese.
Place casserole under he broiler for 2-4 mins until cheese is golden brown and bubbly. Top with freshly chopped parsley.
Serve “oven to table” with red pepper flakes on the side.
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